Red Nespresso Maestria Launches In Singapore

Nespresso launches the latest Maestria coffee machine that comes with a steam pipe on the side to prepare light froth with a creamy texture for your coffee. Maestria is made of aluminium and its rounded edges displays retro dials on the front. A pivoting cup stand lets you change your recipe type and size. It has a capacity of 1.4L of water while the capsule container can take up to 14 capsules. It powers off after nine minutes of inactivity to save energy.

The Maestria comes with a Barista collection kit that features a cocoa sprinkler and milk jug, as well as a microfiber cleaning cloth.  The Maestria is available only in red to usher in the year of the horse at Nespresso boutiques and online at S$788. You can also pick up the Maestria from the Nespresso Maestria Maison at ION Orchard Atrium Level 1 before 14 January 2014. You get to also taste the creations of Glenn Ong, Kit Chan and Emanuel Stroobant.

Nespresso has also collaborated with Glenng Ong, Kit Chan and Chef Emmanuel Stroobant of Saint Pierre Restaurant to offer celebrity coffee recipes.

Glenn Ong’s Espresso Vodka Affogato Shots

Ingredients

• 2 teaspoons of vodka
• 1 capsule of Ristretto Grand Cru
• 1 scoop of vanilla ice cream

Directions

1. Prepare the espresso coffee (40ml) directly into the glass
2. Add vodka into the glass
3. Scoop vanilla ice cream into the coffee

*************************

Kit Chan’s Nephew Matthew’s Favourite Tiramisu

Ingredients

• 3 eggs, separated
• 1/2 cup caster sugar
• 250g mascarpone
• 300ml cream (35% fat for optimum results)
• 3 cups strong black coffee (3 Ristretto capsules)
• 1/4 cup brandy
• 1 packet (200g) sponge finger biscuits
• 50g dark chocolate, finely grated

Directions

1. Put the egg yolks and sugar in a bowl and beat until thick and pale
2. Add the mascarpone and beat until smooth
3. Beat the egg whites in a clean dry bowl until soft peaks form, then fold into the mixture
4. Beat the cream until soft peaks form then fold into the mixture
5. Combine the coffee and brandy in a small bowl. Dip the biscuits, one at a time and fairly quickly, into the coffee and arrange over the base of a big glass bowl (about 22cm across the mouth of the bowl) or shallow glass dish (25cm x 20cm)
6. Top with half the mascarpone mixture. Repeat with another layer of biscuits and the remaining mascarpone mixture
7. Cover with plastic wrap and refrigerate for 4 to 6 hours. Sprinkle with grated chocolate before serving.

*************************

 Chef Emmanuel Stroobant’s Abundance of Joy

Ingredients

• 1 tbsp pineapple tart filling
• 1 capsule Linizio Lungo Grand Cru (Lungo, 110ml)
• 100ml coconut milk
• 10ml sugar syrup
• 1 pinch star aniseed powder
• 1 tbsp marshmallow

Directions

1. Place the pineapple tart filling at the bottom of a Nespresso Glass Lungo cup
2. Pour the sugar syrup and coconut milk into a milk jug and prepare the flavoured milk froth using the steam nozzle of your machine, or using the Aeroccino milk frother, simply press the hot milk button
3. Prepare the Lungo coffee (110ml) directly into the cup
4. Delicately pour over the flavoured milk froth
5. Garnish with marshmallow and star aniseed powder

Adrian Editor

Adrian Eugene Seet, editor of SUPERADRIANME.com, has long shared his passion for travel, destinations, and air travel. His childhood love for exploration has evolved into a thriving career, with his engaging content inspiring others to discover new cultures. Taiwan is his new-found favourite destination, and he dreams of visiting the Andes. Adrian's work is driven by his curiosity for travel trends and a commitment to lifelong learning.

See Full Bio